1 pk 12oz PACKAGE FROZEN EGG
NOODLES 1 cn 10 3/4 oz CREAM OF MUSHROOM
SOUP 1/2 c MILK
1/2 c WATER
2 c SHREDDED CHEDDAR CHEESE
1 1/2 c TURKEY, COOKED AND CUBED
1 1/2 c MIXED FROZEN PEAS AND
CARROTS, THAWED 2 tb PIMIENTO
1 3/8 c SEASONED BREAD CRUMBS
2 tb PARMESAN CHEESE
2 tb SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried) Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and
sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4″ x 7 1/2″ baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.